• Cooking Time:
  • Servings:
  • Preparation Time:


  • 2-1/2 pounds raw medium shrimp
  • 1/2 cup chopped celery, including some top leaves
  • 1/4 cup mixed pickling spices
  • 3 teaspoons seasoned salt
  • 1 large Vidalia onion, thinly sliced
  • 6 bay leaves
  • 1 cup vegetable oil
  • 1/4 cup olive oil
  • 3/4 cup white-wine vinegar
  • 3 tablespoons capers with juice
  • 2-1/2 teaspoons celery seed
  • 1 teaspoon paprika
  • 1/4 teaspoon dry mustard
  • 1/8 teaspoon cayenne pepper
  • fresh parsley sprigs


  • Place shrimp, celery, pickling spices, and salt in a large saucepan.
  • Cover with boiling water.
  • Cover and simmer just until shrimp turns pink, 3 to 5 minutes.
  • Drain and discard cooking liquid and seasonings.
  • Run shrimp under cold water, peel and devein, then in a large, shallow, nonreactive bowl alternate shrimp with onion.
  • Place bay leaves on top.
  • Combine oils, vinegar, capers, celery seed, paprika, mustard, and cayenne and pour over shrimp and onions.
  • Cover and place in refrigerator for 24 hours, turning twice during marinating time.
  • Remove shrimp and onions from marinade.
  • Place on serving platter and garnish with fresh parsley.
  • Serve with toothpicks.


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